I’m one of those weird people that really enjoys giving themselves challenges – although it almost always works to my advantage. During exercise when I want to give up I mentally force my body to go harder and when I have an empty fridge, I feel more determined than ever to make something yummy out of nothing.
This particular day was grey, overcast and dull, and I craved soup. I decided to make a beige soup to match the weather. A soup that was beige in colour, but not beige in taste! Yes, it was a challenge indeed.
I poked around in the kitchen for bits and pieces that matched my brief. The fridge boasted a market fresh cauliflower and the pantry revealed tinned chickpeas. The bench top housed a recent gift – a packet of dukkah spice mix and then an idea was formed…
A soup with really clean flavours that are filling without making you feel heavy. Cauliflower, chickpeas, spices, stock, dukkah, olive oil. Heaven.
My new favourite ‘thing’ is to drizzle olive oil on soup. It just tastes so good and is especially heavenly with this recipe – give it a try! I only buy and use Australian olive oil, it’s fresher, tastier and has lower food miles. At the moment I am obsessed with Cobram Estate Extra Virgin Olive Oil. If you haven’t tried it then you really should (no, this is not sponsored, I’m just a big fan).
What is your favourite olive oil brand? And do you drizzle it onto soup?
Linking up with the lovely Stacey for Meatless Mondays.
Cauliflower and chickpea soup with dukkah
- 3 spring/green onions, chopped into 3 cm lengths
- 2 garlic cloves, chopped
- 1 tablespoon olive oil, plus extra to garnish
- 1/2 small cauliflower (about 500g), chopped into small pieces (including the stem and leaves – don’t waste them!)
- 400g tin chickpeas, drained and rinsed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 litre vegetable or chicken stock
- 2 tablespoons dukkah spice mix
1. Saute the onions and garlic in the olive oil in a large pot over medium heat for 2 minutes without allowing the veggies to brown.
2. Add the cauliflower and drained chickpeas and stir well. Add the ground cumin and coriander and stir again for 2-3 minutes until the spices smell really fragrant.
3. Pour in the vegetable or chicken stock and bring to the boil. Then turn the heat down to low and simmer for 15 minutes until the cauliflower is fork tender.
4. Spoon into bowls then sprinkle with dukkah and drizzle with olive oil to serve.
Looking for more cauliflower recipes? Try these: